Project Description

Pears with Goat’s Curd & Hazelnut Dressing

Pears in season are glorious raw and they aren’t only for sweet cooking and baking. Pears with Goat’s Curd & Hazelnut Dressing make a lovely savoury alternative.

Serves: 4
Preparation time: 10 minutes
Cooking: 5 minutes


2 tablespoons (40 ml) extra virgin olive oil
2 – 3 teaspoons balsamic vinegar
Salt & freshly ground black pepper
40g toasted hazelnuts, finely chopped
2 pears, cored
60g baby rocket, to serve
100g marinated goat’s curd


  1. Whisk together the oil, vinegar, salt and pepper and two-thirds of the hazelnuts. Set aside. Slice each pear into six wedges and toss in remaining oil.
  2. Heat a frypan or char-grill over a high heat and when hot, cook the pear wedges approx. 3 minutes each side or until slightly charred.
  3. Place rocket in a bowl, top with pears, then crumble over the goat’s curd, drizzle over the hazelnut dressing and sprinkle with remaining hazelnuts.

Wine: Try this with an elegant, wooded chardonnay.

Related Recipes: Pear Confit for Cheese

You could use pear in place of apple in Chicken with Apple in Prosciutto